Name: Butter chicken
Total time: 45 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 500g skinless chicken breasts, cut into chunks; 1 tsp ground turmeric; a thumb-sized piece ginger, peeled and grated; 2 cloves garlic, crushed; ½ lemon, juiced; 35g butter; 1 large onion, thinly sliced; 3 tbsp makhani or other curry paste; 1 tbsp tomato purée; 2 tbsp ground almonds; 175ml full-fat natural yogurt; 150ml chicken stock; coriander, a handful of leaves; basmati rice, to serve

500g skinless chicken breasts
cut into chunks
1 tsp ground turmeric
a thumb-sized piece ginger
peeled and grated
2 cloves garlic
crushed
½ lemon
juiced
35g butter
1 large onion
thinly sliced
3 tbsp makhani or other curry paste
1 tbsp tomato purée
2 tbsp ground almonds
175ml full-fat natural yogurt
150ml chicken stock
coriander
a handful of leaves
basmati rice
to serve

Method

step 1
Toss the chicken with the turmeric, ginger, garlic, lemon juice and ½ tsp salt. Heat the butter in a large wide pan then cook the onion for 10 minutes until softened and starting to turn golden. Add the curry paste and tomato purée and cook for 3 minutes. Add the chicken and cook until opaque.
step 2
Mix the almonds and yogurt in a bowl then stir into the pan and cook for 2-3 minutes. Add the stock and simmer gently for 10 minutes. Scatter over the coriander and serve with basmati rice.